Mocha & Salted Caramel Popcorn Cake

Since the boys returned to school after half term, I have kind of lost my cake baking mojo. I think it is because I had a big gain at my slimming world that same week, and I did not want to make anything which I would be tempted to eat!! The good news is I was good and I lost half that weight again the following week! Then a cake idea popped into my head and my cake baking mojo was back- huzzah!

Now you may recall that last month for my bloggers bake off finale, I made a Cappuccino Cake where I added cappuccino flavoured popcorn to the top of it which not only made for an impressive decoration, but added a delicious dimension to the cake.

Well I was recently sent a selection of new flavoured popcorn from Butterkist and two of them were particularly intriguing!

You see asides from sweet and salty which I do like, I am a sweet popcorn kinda gal and have always turned my nose up at those strange popcorn concoctions I have seen in the supermarkets. However, for the purpose of this review I had to give these new flavours a try. And I have to admit, they were weirdly nice – and I never thought I would say that! I was going to make a savoury dish using the sweet child and zesty lime popcorn, but I ended up snacking on it with some fellow PTA Mums instead! So with only the salted caramel popcorn left, it had to be a cake creation to make for this review. 

Knowing that salted caramel works with chocolate and coffee, I decided to make a mocha flavoured sponge filled with a coffee flavoured frosting and topped with more of the frosting and the popcorn and then I drizzled some salted caramel sauce over the top.

Mmmmmmm!! So if you fancy recreating this cake for yourself, then here is how I made it:

Mocha & Salted Caramel Popcorn Cake

2015-11-16 14:29:09

Yields 12

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Cook Time

25 min

Cook Time

25 min

Ingredients

1. 250g caster sugar
2. 250g unsalted butter
3. 4 eggs
4. 200g self raising flour
5. 50g cocoa powder
6. 2 tsp instant coffee granules
7. 50ml boiling water
8. *For the frosting*
9. 150g unsalted butter
10. 250g icing sugar
11. 2 tsp instant coffee granules
12. 1 tbsp boiling water
13. *For the decoration*
14. Butterkist popcorn - salted caramel flavour
15. salted caramel sauce - I used Dr Oetker

Instructions

1. pre heat the oven to 180oC / 160oC (fan)
2. grease and line 2 x 8 inch cake tins
3. make your coffee by mixing the granules with the water, to give it time to cool
4. cream the butter and sugar together until pale and soft (about 5 mins)
5. add the eggs and a spoonful of flour, and beat well for a few more minutes
6. add the coffee and the cocoa powder and beat again
7. fold in the flour
8. divide the batter between the two tins and bake in the oven for 20-25 minutes until rise and cooked right through
9. leave to cool before turning out onto a wire rack

make your frosting

1. beat the butter for a few minutes until it starts to soften and then add the icing sugar - half at a time- and beat until again. Add the coffee granules (mixed with the water) and beat until a creamy buttercream is made.
2. sandwich the now cooled sponges with 3/4 of the frosting with some of the salted caramel sauce
3. then add the remaining frosting to the top of the cake, and add a little more of the salted caramel sauce to that too
4. scatter the popcorn across the cake and then drizzle the remaining salted caramel sauce over the top (** do not add the popcorn until just before serving)

By Jenny Paulin

Mummy Mishaps http://www.mummymishaps.co.uk/

This was delicious and went down a treat with the PTA ladies at our meeting last week! The flavours all work so well together. However, the popcorn does go soft after a short while, so my tip would be to not add the popcorn topping until just before serving.

I was sent some Butterkist popcorn for the purpose of a review. 

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